Ten Predicted Food Trends for 2015

As usual, I try to predict the wacky world of food trends.  It’s like a horoscope…I get a few right and a few wrong every year but it’s fun nonetheless.  I think there will be a trend toward more interactive dining experiences. From a food perspective, I think extreme tastes (sweet, sour, bitter, salty and umami) will highlight menus: Here’s what we can expect in 2015:

Tableside Service

Dim sum service doesn’t have to be limited to weekends.  Places like State Bird Provisions in San Francisco and Ma Peche in New York have made tableside service the norm.  A little closer to home, Buca Yorkvile carves branzino crudo while you watch.  Watch this trend to explode in 2015 as diners demand a more interactive dining experience and restaurants see the opportunity for a sweet price mark-up.

I’m a Little Bitter

Look for greens like hickory, endive, dandelion and maybe even radicchio to grace salad plates.  The strong bitterness and varying colours and shapes will be like playing lego for the palates of foodies everywhere. Even better, it might come with a housemade honey/maple vinaigrette for a great contrast.

Getting in the Game

Bison, venison and maybe even elk will compete with beef on menus in 2015.  The strong, gamy flavours will be more in demand than the 86 ounce steaks that graced menus in 2014.  Also, look for rabbit to hop onto menus as a substitute for chicken or pork.

Duck Dynasty

Half the hipsters I see look like these lovable hillbillies, so why not eat the damn stuff too.  I’m surprised duck hasn’t been deemed the other “red meat”.  Although it has never declined that much in popularity, its unique flavour and versatile use makes it a strong candidate to soar up the ranks of fowl in 2015.

Pssst…achios

It’s no secret that the pistachio has been the most aggressive ad campaign to come of the Golden State since the California raisins. Once nothing more than a snack food which left red dye all over your mouth and fingers,  the pistachio’s recent endorsement by the witty, satirical, side-part, spectacle wearing Stephen Colbert coupled with the fact they can used in everything from salads to desserts might result in “pistachio is the new walnut”  t-shirts popping up everywhere.

Root, Root, Root for the home team.

Dainty vegetables won’t be able to withstand the assault of extreme tastes of 2015. Potatoes provide a blank canvas for all sorts of flavours. The sweetness of  beets and carrots amidst bitter and spice should be a great compliment. Foodie favorites like sunchokes and salsify should round out a good year for the root.

Squash the competition

The squash is longer reserved for soup. This local fall favorite is emerging as a player across the board.  It’s a great base for vegetarian dishes and pairs nicely with a number of spices including clove, nutmeg and even sage, The regional production should appease the locavores and the diversity of the gourds available make them ideal for salads and even desserts.   

 Korean- More popular than “The Interview”

Although Korean is already enjoying popularity in the GTA, I think there’s more to come.  Twists on bibimbap and hot pots will become options on fusion menus while hole in the wall Korean joints may be chosen over a sushi bar or ramen house for a quick and inexpensive lunch.  Plus, your playstation shouldn’t  crash over a little bulgogi.

Micro Booze

The popularity of 40 Creek whisky within what was once seen as an impenetrable rye market plus emerging players like Gibson’s in the vodka and gin world make the small batch production of potent potables is as lucrative as  micro brews.  Bourbon enthusiasts will gravitate toward micro booze whether in a clever cocktail or even on tap.  Look for tasting flights of infused shots of gins, vodkas and vermouths to wiggle their ways onto bar menus everywhere.

The Dumpling and Pancake: More than a way to describe your ass

The use of either a dumpling or a pancake as a canvas  has limitless possibilities. To date, dim sum and gyoza have been all the rage.  In 2014, we saw the emergence of savory pancakes such as latkes.  Look for both to explode in 2015.  From perogies to beghrir, the possibilities are endless. So will the choices on menus.

My Take

2015 will be a year filled with intense flavours highlighted by extreme taste profiles.  Much of the sweet may in fact come from fruits and vegetables including beets, carrots and squash.  Bitter will come from a resurgence of fragrant leafy greens  and infused alcohols.  Strong flavoured proteins such as game meat and duck will be needed to compliment these extreme tastes. Dumplings and pancakes will provide an ideal medium for many trendy tastes.  Pistachio is the new walnut.  Korean will surpass sushi and ramen as the preferred Asian provision of foodie nation. Regardless of the food, look for more options to be served tableside or in some other type of extravagant fashion. So, bring me a duck pancake atop of bed of mixed greens served under a cloche with a shot of vermouth and a pistachio cannoli pronto!

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Fare..Eat..Ales Predictions of 2013 Food Trends.

Each year sees a shift in the direction of the restaurant industry.  I’m going to take a chance and speculate on what food trends will start or continue  in the Toronto dining scene  in 2013. Feel free to agree, disagree or suggest your own trends by commenting here, voting in the poll or tweeting #2013tofoodtrends.

1. Ramen Rage

Arguably the biggest craze in 2012, noodle houses will continue to appear like Starbucks and Subways in the coming months.  Given the versatility of this noodle dish, I suspect new variations will emerge and will not be limited to ramen restaurants  alone.  I expect the big chains and even the small fusion eateries and food trucks to join the ramen rage in some way, shape or form.

2. Offal Offerings

Black hoof has gained international exposure for its offal menu with thumbs up from celebrity chefs including Anthony Bourdain during his lay over visit and  Richard Blais’  endorsement on his list of favorite restaurants on Urbanspoon.  Adaptations of  the nose to tail concept have been adapted by many eateries, even including  a beginner’s lesson in offal  at Skin and Bones in Leslieville. This concept will continue to flourish given the surge in responsible eating as well as those seeking the adventure of multiple organ consumption.

3. In a Jar

I’m not referring to the traditional strawberry jam, pickled cucumber and mango chutney here.  In efforts to use more local ingredients throughout the year, preserving is gaining popularity.  Local and seasonal cranberries, tomatoes, peppers and tree fruit can be used year round when processed into sweet or savory condiments to compliment meats and even cocktails.  Savory and briny condiments are definitely in.  One of the best dishes I had in 2012 was a pickle tray at Sidedoor in Ottawa and it only makes sense that these creative, unique and in many cases  relatively inexpensive foods are housemade to complement  menus and blackboards in 2013.

4. Eat Street

Despite strict downtown by-laws and less than favourable year round weather, Toronto is catching up with other large metropolitan centres regarding  the presence of food trucks offering anything from smoked meats to tacos to cupcakes. More and more private businesses and fundraisers are seeing the potential in these nomadic sculleries as an awareness raising tactic. In addition,  the low overhead, creative license and geographical flexibility are appealing to restauranteurs, ensuring that the fleet of food trucks will continue to grow.

5. Carrying the Torch

The chef’s blowtorch is a cooking method which has typically been reserved for creme brulee and more recently sushi.  The ease of use and aesthetic properties of charred food could expand the use of this handy tool to other areas of food preparation.  Vegetables, cervices, meringues, terrines and even fois gras could be meliorated with a quick singe  of the blue flame.

6. Mexican Mania

Tacos were the rave of 2012 with the success of Grand Electric and  La Carnita taco-heavy menu. Burrito Boyz, Mucho Burrito and Burrito Bandidos are lunchtime and late night hotspots.  Baja fish tacos adorn almost every chain restaurant’s lunch and dinner menu.  Modernized twists on tasty tostadas, multifarious moles and piquant pozole will expand beyond the traditional taquerias, making Mexican fare one of the hot ethnic cuisines across the board in 2013.

7. Soul Train

Soul food has just gotten started.  The success of Barque, Stockyards and new additions such as AAA combined with the Hogtown and Urban Smoke food trucks have put pulled pork and brisket on the must eat food map.  Look for  southern food to dominate  in 2013 with the expansion of  southern-influenced mainstays such as shrimp and grits, collard/mustard greens, gumbos and maybe even a crayfish or two.

8.  Snack Time

Tastebud teasers  including  spiced nuts and other savory snacks have been a complimentary mainstay of bars and taverns for years.  It seems this concept has crossed into the dining room, with a snack menu available offering munchable morsels, such as warm olives at Patria and Campagnolo, even before the appetizers arrive.   In particular, popcorn is gaining popularity, providing a blank slate for various flavors including  truffle at Origin and chipotle-caramel at Cava,

9. Comfort Zone

It appears chefs have dusted off  their old copies of  “They Joy of Cooking” and “Mastering the Art of French Cooking”.  A return to comfort food is an emerging trend. In 2012,  coq au vin was a staple at Richmond Station and Trevor Kitchen. Chicken Pot Pies were  being baked up traditionally  at C5 and with fois gras gravy at Reds Wine Tavern.  Fried chicken is half the menu at Paulette’s and is available for two at County General.  Old school bourguignon and gamy stews are emerging elsewhere.  Expect a cornucopia of European inspired comfort food in 2013, complete with the use of fresh meats and seafood, rich sauces and homemade, flaky pastries.

10. Icy Indulgence

Frozen desserts have become a common default dessert item for many big name chefs, especically those with a aversion to baking.  Working on the notion that frozen sugar and milk fat make anything taste better,  unique flavours have been incorporated into ice creams, sorbets and gelatos alike.  Whether it be savory flavours such as thyme or balsamic vinegar, sweetness through the use of commercial sodas or fruit nectars or incorporation of tart flavours like yuzu, a good ice cream maker and imagination is all that’s needed for this trend to blow wide open.

What do you think?  Answer the poll and add your comments.  Multiple answers are acceptable!